The other I finally managed to find a couple of seats free at Sushi Shokunin Birukawa, my favorite sushi restaurant in Shizuoka Prefecture I have already introduced to many an overseas client. The problem is that it is very popular and it is tough, nigh impossible to get a seat on holidays or weekends! Even on a Thrursday it was fully booked by 6 pm!

Anyway, to make along story short, we once again challenged our good friend, chef Kenta Birukawa who moved some 15 years ago to Shizuoka from his native Akita Prefecture to another Sushi Millefeuille! It is not listed on the menu, but if you are recommended in person by your servant he will happy enough to concoct you an original one according to your taste an priorities!

The only thing we agreed on was the name: Early Spring (that is, for 2018!) Sushi Millefeuille!
Bear in mind that “Early Spring” in Japan, and especially in Shizuoka City, quite before the real Spring has actually come to grace us with its mild weather after this year’s unusually severe winter!

The Dragon (my worse half!) did not wait to demolish as it is her sorry habit but I had time enough to notice that the sushi rice is made in Kenta’s particular recipe, that is the rice vinegar used in seasoning the rice contains red amazu rice vinegar for 1/10th ration and that the millefeuille was topped with avocado nmayonnaise and salmon roe!

I could notice before Dragon further demolished the edifice that it contained scallops, squid and boiled lotus root!

And I forgot to mention that the banderolle around the millefeuille was composed of small cubes of akami/red lean tuna and Japanes omelet/Tamagoyaki!

Chef Kenta Birukawa/尾留川健太親方, as a true chef has always loved to be challenged into new ideas.
Every time I visit his restaurant, Sushi Shokunin Birukawa, in Aoi Ku, Shizuoka City he knows I will asak for a new “Sushi Millefeuille”, a bit to the surprise of regulars as the order is not written anywhere, be it on the regular menu or specialties of the day!

So when I proposed the name, Summer Version Sushi Millefeuille, that is what he came up with!
Note that the sushi rice is lightly colored as 10% of the rice vinegar used in its making is akazu/red vinegar!

The fish served in aburi style/half grilled, half raw on top is “nodoguro” or “blackthroat seaperch” also known as “akamutsu” in Japan, a seasonal fish of higher quality!
The fish was accompanied with “boiled “shako” or squilla!
Anago/grilled conger eel was also included inside the rice with grilled eggplant and thinly sliced cucumber!

Almost a whole dinner by itself1 Looking forward to the next challenge!